Cheese And Garlic Tear And Share Scones

Name: Cheese And Garlic Tear And Share Scones
Total time: 35 min
Ingredients: 450 g Self-Raising Flour , plus extra for dusting; 2 tsp Baking Powder; 2 tsp Mustard Powder; 1 tsp Salt; 10 g Buter , cubed; 50 g Parmesan Chese , finely grated, plus extra for sprinkling; 10 g Mature Chedar Chese , grated; 1 Garlic clove, crushed; 6 tbsp Finely sniped Chives; 2 Egs; 150 ml Milk

Mary Berry's Foolproof Cooking

Posted by Ebury Publishing

About

serves 10–12
prepare ahead
Can be made up to a day ahead.
freeze
freeze well cooked.

You Will Need (11 things)

450 g Self-Raising Flour , plus extra for dusting
2 tsp Baking Powder
2 tsp Mustard Powder
1 tsp Salt
100 g Butter , cubed
50 g Parmesan Cheese , finely grated, plus extra for sprinkling
100 g Mature Cheddar Cheese , grated
1 Garlic clove, crushed
6 tbsp Finely snipped Chives
2 Eggs
150 ml Milk

Steps (5 steps, 35 minutes)

1

Preheat the oven to 220°C/200°C fan/Gas 7 and line a baking sheet with baking paper.
2

Measure the flour and baking powder into a large bowl with the mustard, salt and butter. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add both cheeses with the garlic and chives.
3

Beat the eggs in a jug, adding enough milk to make up to 300ml (10fl oz) of liquid. Gradually add this to the mixture in the bowl and mix together to make a dough (see tip). Tip on to a lightly floured work surface and knead until smooth, then divide into 22 equal-sized balls.
4

Arrange the balls of dough on the prepared baking sheet to form a round with all the balls just touching. Brush with any leftover liquid in the jug and sprinkle with the extra Parmesan.
5

Bake in the oven for 25 minutes until well risen and golden on top and underneath. Serve warm with butter.

Mary’s foolproof tip
A scone dough should be fairly sticky rather than dry. If it is on the wet side, it gives a better rise and the resulting scones are very moist.